Hau‘ula Tomato Salad Recipe

Press and cube tofu

Drain the 14 oz block of firm tofu and press it for 15–30 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess water. Cut the pressed tofu into 1/2–3/4 inch cubes.

Season and pan-fry tofu

Lightly toss the tofu cubes with 1 tsp salt. Heat 3 tbs vegetable oil in a skillet over medium-high heat. When the oil is hot, add the tofu in a single layer (work in batches if needed) and fry, turning occasionally, until all sides are golden and crisp, about 8–10 minutes total. Transfer the fried tofu to a plate lined with paper towels to drain.

Marinate tofu

While the tofu is still warm, whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sugar (or honey), and 1 tsp minced garlic. Place the fried tofu in a shallow bowl, pour the marinade over it, and gently toss to coat. Let the tofu sit and absorb the marinade for at least 10 minutes (up to 30 minutes) at room temperature, turning once so all cubes soak up flavor.

Cut wrappers and heat oil

Stack wonton wrappers and cut them into thin 1/4-inch strips (or triangles, if preferred). Pour 1 cup oil into a small heavy-bottomed saucepan to a depth of about 1 inch. Heat the oil over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles immediately.

Fry until crisp

Fry the wonton strips in small batches, stirring gently, until golden and crisp, about 30–60 seconds per batch. Use a slotted spoon to transfer strips to a paper towel-lined tray and immediately sprinkle with 1/2 tsp salt. Allow to cool and crisp further while preparing the salad.

Prepare tomatoes and watercress

Core and slice the 4 medium ripe tomatoes into wedges or 1/2-inch thick slices, according to preference. Pat the tomato pieces lightly with paper towel if very juicy. Trim and wash 4 cups watercress, removing thick stems. Place tomatoes and watercress in a large mixing bowl.

Season vegetables

Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the tomatoes and watercress and toss gently to combine. The salt will draw out some tomato juice — this will mingle with the dressing.

Prepare aromatics

Thinly slice 4 scallion stalks (use both white and green parts) and finely grate 2 tsp fresh ginger. Place them in a small mixing bowl.

Emulsify sauce

Add 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp mirin (or honey), 1/4 tsp chili flakes (optional), 3 tbs neutral oil, and 1 tbs fresh lime juice to the bowl with scallions and ginger. Whisk vigorously until combined. Taste and adjust seasoning — add a touch more lime or soy if you prefer brighter or saltier flavors. Let the sauce sit 5 minutes to marry flavors.

Combine salad components: Add the marinated fried tofu to the bowl with tomatoes and watercress. Pour the ginger-scallion sauce over everything and toss gently but thoroughly so tomatoes are coated and tofu is distributed evenly. Let the salad sit 2–3 minutes so flavors meld and some tomato juices mingle with the dressing.

Add wonton strips and finish: Just before serving, sprinkle the crispy wonton strips over the salad so they remain crunchy. Garnish with 1 tsp toasted sesame seeds and 2 tbs fresh cilantro leaves if using. Serve immediately.